Orange Cake with Peppermint and Cinnamon Tea Syrup

A stunning almond and orange sponge cake finished with a fragrant tea-infused syrup.

The cake is made with 3 oranges, 9 eggs, 375g castor sugar, 375g almond meal and 2 teaspoons baking powder.

For the syrup, combine the sugar, water, tea bags, ginger and mint sprigs in a medium saucepan over low heat.

Cook, stirring occasionally, for 5 minutes or until the sugar dissolves.

Increase heat to medium-high and bring to the boil, cooking for a further 2 minutes until the syrup thickens slightly.

Remove from heat, cool, strain into a jug and drizzle generously over the cake to serve.